The aim of this study was to evaluate the effect of buckwheat fermented milk on intestinal flora and short-chain fatty acids (SCFAs) of rats fed a high-fat diet (HFD). Buckwheat fermented milk was made with Lactobacillus plantarum ST-Ⅲ, Lactobacillus bulgaricus, and Streptococcus thermophilus. Thirty-six males C57BL/6 rats (aged 3 weeks and with 9 to 12 g weight) were subjected to a 2-week adaptive period on a normal diet. After a week of acclimatization, the rats were randomly divided into three groups with 12 rats in each group. The high-fat diet with fermented milk (HFDFM) group received HFD supplemented with fermented milk, and the high-fat diet supplemented with buckwheat fermented milk (HFDBFM) group received HFD plus buckwheat fermented milk. Besides, the gavage dose was 0.4 mL/day. After the feedings, colon levels of cytokines and antioxidant indices of the liver, colon, and duodenum tissues were measured. The composition of intestinal flora of rats and the content of SCFAs were determined by gas chromatography-mass spectrometry and Illumina high-throughput sequencing technology. Supplementation with buckwheat fermented milk significantly inhibited the increases in lipopolysaccharide levels in colon and antioxidant indexes in the HFD-fed rats. In addition, buckwheat fermented milk could significantly enhance Firmicutes and decrease Bacteroidetes compared to HFDFM. In addition, SCFA concentrations in HFDBFM were higher than other groups. In conclusion, buckwheat fermented milk can alleviate the damage of HFD to intestinal flora of rats. It modulates microbiota composition and SCFA concentrations to balance the intestinal environment, which will benefit to rats' intestinal health. PRACTICAL APPLICATION: This study explored the effect of buckwheat fermented milk on the regulation of intestinal microflora and SCFAs in rats fed a high-fat diet. It provides new ideas for the development of buckwheat fermented food.

中文翻译：

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荞麦发酵乳联合高脂饮食对大鼠肠道菌群和短链脂肪酸的影响

本研究的目的是评估荞麦发酵乳对高脂饮食 (HFD) 大鼠肠道菌群和短链脂肪酸 (SCFA) 的影响。荞麦发酵乳由植物乳杆菌ST-Ⅲ、保加利亚乳杆菌和嗜热链球菌制成。36 只雄性 C57BL/6 大鼠（3 周龄，体重 9 至 12 克）接受正常饮食的 2 周适应期。驯化一周后，将大鼠随机分为三组，每组12只。高脂饮食加发酵乳（HFDFM）组接受HFD加发酵乳，高脂饮食加荞麦发酵乳（HFDBFM）组接受HFD加荞麦发酵乳。此外，灌胃剂量为 0.4 mL/天。喂食后，测量了肝脏、结肠和十二指肠组织的细胞因子和抗氧化指数的结肠水平。采用气相色谱-质谱法和Illumina高通量测序技术测定大鼠肠道菌群组成和SCFAs含量。补充荞麦发酵乳可显着抑制 HFD 喂养大鼠结肠中脂多糖水平和抗氧化指标的升高。此外，与 HFDFM 相比，荞麦发酵乳可以显着增强厚壁菌门并减少拟杆菌门。此外，HFDBFM 中的 SCFA 浓度高于其他组。综上所述，荞麦发酵乳可减轻HFD对大鼠肠道菌群的损害。它调节微生物群组成和 SCFA 浓度以平衡肠道环境，这将有利于老鼠的肠道健康。实际应用：本研究探讨了荞麦发酵乳对高脂饮食大鼠肠道菌群和短链脂肪酸的调节作用。为荞麦发酵食品的开发提供了新思路。